Duck Breast With Lentils Peach Chutney And Pickled Mustard Seeds Food
DUCK BREAST WITH PEACH CHUTNEY AND RAINBOW CHARD WITH BACON
Steps:
- For the duck breast: Preheat the oven to 375 degrees F.
- Score the skin of the duck breast and sprinkle generously with salt on both sides. Place the duck breast, skin-side down, in a cool medium saute pan and turn the heat to medium (to allow the fat to render slowly). Cook until crispy and golden brown, 10 minutes. Flip over and cook for another 2 minutes on the reverse side. With tongs, remove the breast to a baking sheet with a rack and transfer to the oven for about 5 minutes, or until a meat thermometer inserted into the breast reads about 135 degrees F. Allow to rest for 5 minutes before slicing on the bias. Pour the rendered duck fat into a bowl for later use.
- For the peach chutney: To pan the duck was cooked in, add a tablespoon of the reserved duck fat and the shallots and sweat over medium heat, 3 minutes. Then add the peaches and rosemary and cook down for 2 minutes. Add the bourbon, and flambe. Then add the balsamic, brown sugar and pine nuts; stir to combine. Simmer the chutney to the desired consistency, adding chicken stock as needed, 7 minutes.
- For the rainbow chard: Place the bacon lardons in a cool pan. Set the pan over medium-high heat and render the bacon, 5 minutes. Add the chard stems and leaves, the chicken stock and some salt. Saute until the chard is wilted, 7 minutes.
- Serve the sliced duck with the chutney on top and the rainbow chard on the side. Garnish with chives.
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